Armenian Kadayif (Pastry)
 

what you need

1 kg filo pastry (Kadayif)  
1/2 c, butter, melted
500ml cream
500ml light cream
3/8 c. cornflour
100ml milk
2 c. sugar
1 1/2 c. water
few drops lemon juice

what you do

Cut the filo pastry into thin slices and place half in a bowl. Add half the 
melted butter and mix until the strands are evenly coated. Spread evenly in a 
lightly buttered square baking pan.
Combine the creams in large saucepan. Bring to a slow boil over low heat.
Combine the cornflour and milk, stirring until cornstarch is dissolved. Slowly 
add to the cream mixture, stirring constantly, until the mixture returns to a 
slow boil. Spread the hot cream filling over the filo pastry.   
Place the rest of the pastry in a bowl. Add the remaining melted butter and mix
with hands until the strands are evenly coated. Spread over the top of the cream 
layer, pressing down firmly to form an even surface.
Place on the lowest oven rack and bake at 220oC until golden brown, about 20-25 
minutes. If not golden, move pan to top rack and bake 5 to 10 minutes longer.
Meanwhile, prepare syrup. Combine the sugar and water in saucepan and boil 5 to 
10 minutes. Add the lemon juice. Cool. Pour cold syrup evenly over the pastry as 
soon as it is removed from the oven. Cut into squares to serve.



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